Strawberry Rhubarb Crisp is the perfect balance of sweet and tart, wrapped in a buttery, crunchy oat topping. This classic dessert celebrates the best of spring and early summer, combining juicy strawberries with tangy rhubarb for a flavor-packed fruit filling. The crisp topping adds texture with rolled oats, brown sugar, and chopped pecans, making every bite warm, comforting, and deeply satisfying. Whether served on its own or with a scoop of vanilla ice cream, this rustic dessert is always a crowd-pleaser.
This recipe is simple enough for a weeknight treat but special enough for a dinner party or holiday meal. The fruit filling thickens into a jammy, flavorful layer as it bakes, while the topping turns golden and crunchy. It’s a fantastic way to use fresh seasonal fruit, and it also works beautifully with frozen rhubarb or strawberries when you’re craving that vibrant flavor outside of peak season.
Why You’ll Love This Recipe:
• Sweet-Tart Harmony: Strawberries and rhubarb complement each other perfectly.
• Crispy & Buttery Topping: With oats and pecans for a golden crunch.
• Easy and Rustic: No fancy tools or techniques—just real ingredients and incredible flavor.
Ingredients:
• 4 cups strawberries, hulled and quartered
• 4 cups rhubarb, trimmed and chopped into 1-inch pieces
• 3 tablespoons all-purpose flour
• ½ cup granulated sugar
• Pinch of salt
Crisp Topping:
• ½ cup brown sugar
• ½ cup all-purpose flour
• 5 tablespoons unsalted butter, softened
• ¾ cup old-fashioned rolled oats
• ⅛ teaspoon ground cinnamon
• ½ cup chopped pecans
Instructions:
Step 1: Preheat the Oven
• Preheat your oven to 375°F (190°C).
• Lightly grease or spray an 8×11-inch baking dish with nonstick baking spray for easy cleanup.
Step 2: Make the Filling
• In a large mixing bowl, combine the quartered strawberries, chopped rhubarb, 3 tablespoons of flour, sugar, and a pinch of salt.
• Toss gently to coat the fruit evenly.
• Spoon the fruit mixture into the prepared baking dish and spread it out in an even layer.
Step 3: Make the Topping
• In a medium bowl, stir together the brown sugar, ½ cup flour, rolled oats, and cinnamon.
• Add the softened butter and use a pastry knife or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
• Stir in the chopped pecans.
Step 4: Assemble the Crisp
• Sprinkle the crisp topping evenly over the fruit mixture, covering the surface completely.
Step 5: Bake the Crisp
• Bake in the preheated oven for 45 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges.
• Remove from the oven and let cool for about 10 minutes before serving.
Tips:
• Use Frozen Fruit: You can use frozen strawberries or rhubarb—just thaw and drain them before baking to prevent excess liquid.
• Adjust Sweetness: Taste your fruit first—if it’s very sweet, reduce the sugar slightly; if very tart, add a bit more.
• Nut-Free Option: Omit the pecans or replace with sunflower seeds or coconut flakes.
• Extra Crispiness: For a crunchier topping, bake for an extra 5 minutes, but watch closely to prevent burning.
Storage Options:
• Refrigerator: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or microwave until warm.
• Freezer: You can freeze the fully baked crisp. Let it cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until bubbly.
• Make Ahead: Assemble the filling and topping separately, refrigerate, and bake when ready for a fresh, warm dessert.
